Gluten-free marinara spaghetti
This gluten-free marinara spaghetti is packed with veggies and delicious seafood. Even better, it’s ready in just 30 minutes.
- 2 x 200g pkts soybean organic spaghetti
- 1 tbs olive oil
- 1 small red onion, thinly sliced
- 700g mixed cherry tomatoes, halved
- 2 medium zucchini, thinly sliced
- 4 garlic cloves, crushed
- 750g Coles Seafood Marinara Mix
- 2 lemons, zested, juiced
- 1/2 cup coarsely chopped flat-leaf parsley
- 120g pkt Coles Australian Baby Rocket
- 1 tbs pine nuts, toasted
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Cover to keep warm.
Meanwhile, heat oil in a large deep frying pan over medium heat. Cook the onion, stirring, for 3 mins or until onion softens. Reduce heat to low and add the tomato, zucchini and garlic. Cook, stirring occasionally, for 10 mins or until the tomato begins to collapse. Add the marinara mix and cook, stirring occasionally, for 5 mins or until the seafood is cooked through.
Add pasta to the seafood mixture with lemon zest, lemon juice, parsley and rocket. Toss until combined and heated through. Season with pepper. Sprinkle with pine nuts.
SERVE WITH lemon wedges
Boost it: Bulk out the veg in this dish by adding a handful of frozen peas or sliced green beans.
Find me: Made from soybean flour, this gluten-free pasta is a great alternative to wheat pasta. Find it in the health food section.